Jenn's spring rolls

pkg. egg roll wraps

3/4 pkg of cabbage salad

5-6 shredded carrots

4 stalks celery chopped

4 green onions chopped

1 yellow pepper chopped

1 yellow onion chopped

1 can water chestnuts-sliced

1 can great northern beans

1/2c. egg whites

3 eggs

sauce:

1 tsp. sesame oil

soy sauce

rice vinegar

salt

pepper

garlic powder

ginger

thyme

cook up veggies until just tender put in large bowl. cook up eggs and whites add that to bowl add sauce to bowl and stir up to taste.

roll into 20 egg rolls. rub egg white on them so they are crispy.

bake at 425 for about 15-20 min.?? flipping half way through.

dipping sauce:

1/4c. water

1/4c. soy sauce

1tsp. corn starch

2TBSP sugar

2 TBSP rice vinegar

2 cloves of minced and crushed garlic

heat for 2-3 minutes in a small pan until sugar is dissolved.

Marie's Black Bean Salad

black beans

corn

celery

red bell pepper

olive oil

onion

red wine vinegar

cilantro

Marie's Mango Salsa

2 T. diced (super fine) purple onion

2 mangos

1 T. cilantro-fresh

tiny bit chopped jalepeno

marie's brown Rice and Asparagus Salad

5 c. cooked brown rice

1 lb. fresh asparagus (steam 1 in pieces, store in cold water)

1/2 c. finely chopped carrot or shredded purple cabage

1/2 c. finely sliced green onion

Dressing: shake together 2T sesame oil, 2T rice vinegar, 2-4 tsp soy or tamari sauce

chick pea-red pepper salad

chick peas

kalamata olives

celery

tiny chopped carrot

red pepper

red onion

(tomatoes)??

(cubed mozzarella)??

dressing:

olive oil

red wine vinegar

lemon juice

Marie's Wild Rice and Pecans and Dried Cranberries

Dressing:

3 TBSP balsamic vinegar

3 TBSP raspberry vinegar

1/4 c. evoo

salt and pepper to taste

Salad:

1 c. wild rice (made up and cooled earlier)--(place rice and water in saucepan, bring to a boil. Cover and reduce heat to simmer and cook for 45 min. drain rice and cool in fridge for at least one hour)

4 c. water

1 cup toasted pecan halves

1 yellow pepper, diced

1/2 c dried cranberries

1/2 c. minced parsley

4 scallions

Marie's Lentil Salad

1/2 bag lentils

walnuts-roasted (1/2 c)

carrots-shredded (3)

celery-(3)

1 large red pepper

1/2 purple onion

red wine vinegar

olive oil

salt

rice vinegar

Marie's Sweet Potato Salad

diced steamed sweet potatoes

dried cranberries

red pepper-diced

parsley

celery

sunflower seeds

pine nutes

DRESSING:

Canola Oil

salt

red wine vinegar

dijon mustard

homemade prepackaged brownies

DIRECTIONS:

empty mix into large bowl

add 3/4 c of butter

4 slightly beaten eggs

Mis until completely blended. Spread batter into lightly greased or sprayed 9x13 inch. pan. Bake at 350 for 30 min or until done. Cool in pan. Cut into 2 inch squares.

THE MIX:

2 1/4 c sugar

2/3 cup cocoa powder

1 and 1/4 c. flour

1tsp baking powder

1tsp salt

FROM: Michelle Grider

Allie's Pumpkin Bars

CRUST

1 package yellow cake mix-minus 1 cup to be set aside

1/2 c of melted butter

1 egg

blend and press into bottom of a 13 x 9 pan.

FILLING

1 (16oz.) can of pumpkin

2 1/2 tsp pumpkin spice

1/2 c. brown sugar

2 eggs

2/3 c. milk

stir together and pour over crust.

TOPPING

cup of reserved cake mix

1/4 c. sugar

1 tsp. cinnamon

1/4c. butter, softened

stir together reserved cake mix, sugar, cinnamon and butter; and crumble over top of filling. Bake at 350 degrees for 40-50 min. cool. Top with whipped cream.

Sugar Popcorn

1 c. sugar

2 TBSP water

3 plus TBSP butter

1/4 c unpopped popcorn or 1 bag of microwave popcorn

Pop corn and set aside. bring sugar, water, and butter to rolling boil. Add food coloring if you want. Let boil one minute then pour on popcorn and stir.

FROM: Michelle Grider

Marie's Chocolate Power Bars

9 x 13 in pan SPRAYED 325 17-20 min.??

1 & 1/2 c. oatmeal (or 1 and 2/3c if you don't have wheat germ)

1/3 c. wheat germ

1/3 c. canola oil (or 1/4)

3/4 c. powdered milk

3/4 c. sugar (or 1/2 or 2/3)

2 eggs

2 egg whites ?(if you wanna boost protien)

1/2 tsp baking powder

1 tsp vanilla

1/4 tsp salt

1/4 c water

1/3 cocoa

1/3 c. chocolate chips

MELT water, cocoa and chocolate chips in microwave before. then mix up and bake.

oreo balls

oreos

cream cheese

chocolate bark

mix crumbled oreos with cream cheese dip in melted chocolate

cake balls

1 box cake mix (and everything you would need to make that cake)

1 can of frosting

1 package of chocolate bark (or white chocolate)

wax paper

1. bake cake

cool completely, crumble in large bowl.

2. mix frosting with crumbles--use hands, gets messy

3. mix into quarter size balls (makes 45-50)

4. chill for several hours (or put in freezer)

5.melt chocolate in microwave or stove top. (only use a few at a time cause when it cools it doesn't work too hot.

6. roll balls in chocolate, may use a spoon to dip and slide off extra

lay on wax paper

Cake ball ideas:
red velvet and cream cheese frosting
funfetti cake with white chocolate

smith's crockpot latin chicken

1 T. Olive Oil

½ C. Chicken Broth

3 lbs. Chicken Breasts

½ C. Cilantro Leaves

1C. Salsa

2 tsp. ground Cumin

2 Sweet Potatoes

½ tsp. Allspice

1 red Bell Pepper

3 Garlic Cloves, minced

2 cans Black Beans

Salt and Pepper

Lime wedges for garnish

*Heat oil in a large skillet. Season chicken with salt and pepper. Sprinkle ¼ C. cilantro over chicken. Brown in the frying pan, 3-5 minutes on each side.

Arrange the chicken in the bottom of a slow cooker. Place cubed sweet potatoes, sliced bell pepper, and black beans on top of the chicken. Mix together chicken broth, ¼ C. cilantro, salsa, cumin, allspice, and garlic together in a bowl; pour into slow cooker. Cook on low for 4 hours. Serve over rice with lime wedges.

Smith's cilantro rice

rice half brown, half white

onion

garlic

Tbsp Butter

can of green chilis

cilantro

Cafe Rio Tomatillo Dressing

Do not skip this part, the dressing is my favorite part of the salad! Creamy and spicy and zesty, it is absolute heaven. I actually use leftover dressing for a tomatillo-cilantro salsa, this stuff makes regular, everyday corn-chips taste like exotic, savory treats. (Because we all know, corn is not exotic on it’s own.) If it can transform corn chips, just IMAGINE what it will do for your salad! Besides, it takes 3 minutes to put together.

1 pkg. Ranch dressing mix
3 tomatillos (remove papery skin), rough chop
1 cup mayo
1 cup buttermilk
1 cup (or more) cilantro, rough chop
3 cloves garlic
1/8 tsp cayenne pepper
2 tsp green Tabasco sauce
juice from 1 lime

Dump everything in a blender and blend until smooth. Refrigerate in air-tight container (or your entire fridge will smell like garlic and cilantro).

from:

http://heidikins.com/2008/08/29/whippin-it-up-cafe-rio-pork-barbacoa-salad-with-tomatillo-dressing/

Cafe Rio Pork Barbacoa

5-6 lb. pork roast

21 oz. Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-ish oz. red taco sauce (I used hot)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper

instructions:

Place roast in crock-pot, cover half-way with water and cook on low for 12 hours. (I started my Pork Adventure at midnight and everything worked out perfectly for Sunday dinner at 6:00 pm.) After 12 hours, drain pork (retain liquid if you want sauce for burritos, simply mix with a can of verde enchilada sauce and away you go).

Mix remaining ingredients until sugar dissolves. I didn’t keep the actual chilies, I dumped the can into a bowl and added enough Dr. Pepper to get all the sauce off of the chilies, then I tossed them. I also rinsed out the can with Dr. Pepper for more adobo goodness. My version had a fairly good kick to it, but if you LOVE hotness, then blend everything + 2 or 3 chilies in the blender. (Also, the adobo sauce tends to stain plastic, using a glass or metal mixing bowl will make your clean-up of adobo sauce considerably less frustrating).

Add Dr. Pepper mixture to the roast and cook on low an additional 4 hours.

Take out roast and shred, add back into sauce and cook for 2 more hours. At this point the meat was so tender it practically shredded itself.

From, Maegan and :

http://heidikins.com/2008/08/29/whippin-it-up-cafe-rio-pork-barbacoa-salad-with-tomatillo-dressing/

pilaf

1/2 c. carrots

1/2 onion

1-2 cloves garlic

saute in olive oil in pressure cooker until soft

throw in 1 and a 1/2 cups brown rice, saute a little

broth or boullion

water and pressure cook for fifteen min.

1/2 tsp. onion salt

1 c. frozen peas

1/2 c. cashews

1/8 c. sliced green onions

sweet and sour peppers

three peppers, yellow, green, red

saute in olive oil with lid on skillet.

carmelize

add vinegar, red wine 1-2 tsp

add sugar, 1-2 tsp

and salt

whala.

Marie's lentil stew

onion

garlic

carrots

celery or zucchini

1 c. lentils

1/2 c. rice

1 can diced tomatoes

smush

boulion

cumin

tumeric

ginger

top with mottz. cheese

with yummy rolls